Шеф де парти

Что делать

To report for duty punctually wearing the correct uniform and name badges at all times. Organize shifting in the section with regard to mise-en-place production and its service. Give tasks to demi chefs and commis chefs and check that they are carried out in the correct manner. Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his/her section. Maintain good colleague relations and motivate colleagues. Ensure that training on a one-to-one basis has been carried out and comprehended. Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index. Responsible for completing the daily checklist regarding mise-en-place and food storage. Report any problems regarding failure of machinery and small equipment to the Sous Chef and follow up to ensure the necessary work has been carried out. Keep the section clean and tidy. Pass all information to the next shift. Accidents and sickness to be written in log book and reported to the Executive Chef / Sous Chef. Check demi chefs / commis chefs on his/her section, e.g. regarding personal hygiene. Assist the Executive Chef / Sous Chef in composing new recipes and menu ideas. Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.